Good Sausages (#84)
Get lean pork or lean and fat veal and beat it well – and mind that there is no
gristle in it; if there is ten pounds of meat, use half a pound of salt, two
ounces of well cleaned fennel and two ounces of roughly ground pepper; mix
everything together and let it stand for a day; then get very well cleaned
intestines and stuff them with this mixture, and set the sausages to dry in
smoke.

All ounce measures are in Troy ounce (1/14 of a pound). Combine all
ingredients in a large container and mix GENTLY to combine. Cover with
plastic wrap and refrigerate overnight.

Rinse pork casings thoroughly to clean and remove added salt. Stuff
casings and twist to form links of desired size. Carefully!! cold smoke
sausages at 200F for about 6 hours. If you prefer to err on safety, then
hot smoke them when cooking to infuse with mild smoke flavor.

To Cook: boil for 15 minutes over high heat. Remove from water
and roast at 400F until cooked through and golden, or grill over indirect heat
with soaked wood chips (apple recommended) until cooked through and golden.